In a heavy-bottomed saucepan, combine the sugars, half-and-half and butter and heat, without stirring, over medium heat to 235°F on a candy thermometer, 20 to 25 minutes.

Remove from heat and let cool 5 minutes. Stir in the pecans and vanilla. Working quickly, before the mixture hardens, drop by heaping tablespoon onto the oiled wax paper. Allow pralines to cool until completely set, about 30 minutes. (If the pralines flatten too much when you drop them, give the mixture 4 to 5 vigorous stirs with a wooden spoon to thicken.) Makes about 50 pralines.

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